Creamy Parmesan Sausage Ditalini (Print-Friendly Format)
Savory Italian sausage, ditalini pasta, and creamy Parmesan broth create a delightful, hearty one-pot dinner.
# Required Ingredients:
→ Main Ingredients
01 -
450 g Italian sausage, casings removed
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
950 ml chicken broth
06 -
410 g canned petite diced tomatoes, drained
07 -
100 g ditalini pasta
08 -
1 teaspoon Italian seasoning
09 -
Salt and freshly ground black pepper, to taste
→ Creamy Base
10 -
115 g cream cheese, softened and cubed
11 -
50 g freshly grated Parmesan cheese
12 -
120 ml heavy cream
→ Garnish
13 -
Fresh parsley, chopped
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it into small pieces, and cook until browned. Add diced onion and sauté until translucent, about 3 to 4 minutes. Stir in garlic and cook for 1 additional minute.
02 -
Pour in chicken broth and add drained diced tomatoes. Stir in Italian seasoning, salt, and freshly ground black pepper. Bring mixture to a boil.
03 -
Once boiling, add ditalini pasta. Reduce heat to a simmer and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente.
04 -
Stir in the cubed cream cheese until completely melted. Add heavy cream and Parmesan cheese, stirring until the mixture becomes smooth and creamy.
05 -
Taste and adjust seasoning as necessary. Ladle into bowls, garnish with chopped parsley, and serve hot.
# Additional Information:
01 -
For a gluten-free version, substitute gluten-free pasta and ensure all ingredients are certified gluten-free.
02 -
Leftovers develop even more flavour when refrigerated overnight; reheat gently over low heat.
03 -
To add more vegetables, incorporate spinach, kale, or zucchini. Ditalini may be replaced with small shells or elbow macaroni.